This perfectly spicy—thanks to a few dashes of chili powder and cayenne—pulled pork makes the perfect filling in a carnitas taco. Let it soak up the flavor in the crock pot for about two hours before loading it into a warm tortilla, along with some lettuce, pickled onions, and a dash of crema.
Makes 6 servings
- 2 Tbsp chili powder
- 1 Tbsp salt flakes
- 1 Tbsp brown sugar
- 1 tsp ground cumin
- 1⁄2 tsp cayenne
- 1⁄2 tsp turmeric
- 1⁄2 tsp ground oregano
- 1⁄2 tsp onion powder
- 1⁄2 tsp garlic powder
- 1⁄2 tsp cinnamon
- 1⁄4 tsp ground cloves
- 2 Tbsp of vegetable oil
- 1 leek, sliced
- 3 lbs boneless pork shoulder, rind and fat removed
- 14 oz tin of chopped tomatoes
- 1 cup water
- 2 Tbsp apple cider vinegar
- Salt and freshly ground black pepper, to taste
- Soft tacos, guacamole, sour cream and salad, to serve
How to make it
Mix all the ingredients except the pork, oil, tomatoes, water, and cider together in a bowl until well-blended.
Rub the pork with the spice mix, ensuring to cover all the pork.
Pour the oil into the crock pot. Press "Brown/Saute," set temperature to "High," and then press "Start/Stop".
Once preheated, place pork into pot and brown on all sides. Press "Start/Stop". Add the leek to the crock pot, and continue to brown for 2 minutes. Add the tomatoes, water, and cider to the pork. Secure the lid.
Press "Meat/Stew," set pressure to 'High," and adjust time to 2 hours. Make sure the Steam Release Valve is in the "Seal" (closed) position. Press "Start/Stop".
Once the cooking has completed, allow pressure to release naturally. Remove lid, and shred pork with two forks. Season to taste with salt and pepper. Stir to combine. Serve in soft tacos with guacamole, sour cream, and salad.
If the sauce is too thin, thicken with 2 Tbsp corn flour. Bring to a simmer until thickened.